Cilantro-lime rice. Fine chop up some cilantro and put it in the fluid along with lime juice and a touch of lime zest. A little salt. Minced garlic. Some minced onion. Touch of cumin or chili powder. Water. Bring to boil and put in rice, stir, simmer covered, stir occasionally; or just do it all in a rice cooker. Oh yeah, use Basmati rice, a lot more flavor and better texture.

Chipotle chicken. Just grill up some chicken sliced up into little chunks, in olive oil. Grill em up then finish them off with Lawry's Chipotle marinade - Finish em off enough that the marinade caramelizes a little.

Can of pinto beans.

Jumbo sized tortillas. Steam these in a microwave anyway you see fit, but steam them good. You could do a bit with them between damp towels, cloth or paper.

OK, then you just put a good dollop of the rice on a tortilla, then a dollop of pinto beans, then a dollop of the chicken. You could put other stuff, like fresh salsa, tomato, etc, but I prefer just the cilantro-lime rice, pinto beans, and chipotle chicken. Sour cream work, too, but not tonight ( no sour cream ). Or some fresh guacamole is killer, too ( but the kids killed that off for lunch, with nachos ).

Start to roll from one end, but not completely, then fold up and tuck the two sides, and finish rolling. That sucker should end up huge, a couple pounds at least.

It also calls for 3 cups sweet potatoes, peeled and cut to 1" pieces, but we didn't have any of that.Also, it calls for poultry seasoning, to taste. We don't know what that is! heh

Arrange chicken in 8x13" baking dish. Sprinkle with the poultry seasoning, salt & pepper. Place carrots, sweet potatoes, and onion in the dish. Drizzle with maple syrup and olive oil. Sprinkle with Thyme and toss to coat.

Cover with foil and bake at 375 degrees F for 30 minutes. Remove foil, stir, and cook for about 15 minutes longer or until chicken is golden brown.

Toss cubed feta, oil, vinegar, shallot, and oregano in small bowl. Season with salt and pepper. Let marinade for at least an hour.Cut tomatoes in half, across the equator. Scoop out tomato pulp with melon baller or small spoon, turn upside down for a few minutes on paper towel to drain.Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.Stuff hollowed cherry tomatoes with marinated feta.Slide in olive half alongside cheese.Drizzle with additional olive oil or marinade.Do ahead: Can be made 6 hours ahead. Cover and chill.

I use no salt, and added the Balsamic vinegar to the recipe, I like a 3:1 oil to vinegar ratio. Cut the feta into whatever size will fit the tomatoes you have, enough to leave a bit of room for the olives. Also rather than drizzle with plain olive oil I use the marinade. The longer you marinade the feta the betta, an hour is fine but I like to go overnight. I've left the feta cubes in the marinade for a week, the feta won't get mushy, it softens just bit but it's still plenty firm. Keep the feta/marinade mix refrigerated if marinading overnight, and pull out an hour so ahead as the olive oil hardens. I've nuked it for about 5 secs or so if in a rush to melt the oil.

I've had them the next day and they are still fine, the tomatoes soften a bit and lose some flavor when refrigerated but they are still good with all of the other stuff in there.

You can stabilize them with a toothpick put in at an angle, and to make them less messy to eat. For home I don't, if taking them somewhere they transport better that way.

In a large saucepan, melt the butter. Add the chopped onion. Cook and stir over medium heat until the onions are soft. Add the flour and whisk until combined. Cook for a minute or so to rid the flour of the raw taste. Slowly add the chicken broth while whisking. Cook and stir over medium heat until it thickens somewhat and bubbles. Cook and stir another few minutes.Whisk in the half and half/milk. Reduce the heat; gradually add the cheese, whisking until the cheese is melted. Be careful not to overheat the cheese, it will break and get gritty. Add the diced green chili peppers and pepper. Heat through on very low heat until it thickens to taste.

Crumble the tortilla chips and either pour soup on top of some in a bowl or put on top for crispier chips.

The pint of half and half is 1/2 the fat, there's 58g of fat in the half and half. 1% only 4g per pint, 2% 10g.

It is sooo good though.

Have it as a starter or with some tacos or something. I can eat half the batch if I have nothing else. I add some other hot sauce to my my portion, but as it is it's good for those that don't like a lot of spice. It's just spicy enough, more just a good jalepeņo/chilis flavor.

A couple months ago I bought one if those restaurant gallon sized jars of sliced jalapeņos . Thought they would bethe same as the smaller jars ,but NO, much hotter. Don't know why. They are cut with thicker slices. Have more webbing so that might be it.

After my first taste of them I thought that i would have them around for a year, but have seen the jar become more empty until its on it's last few.

I made some salsa this week that would knock the socks off a lot of people. But so good.

Dave

_________________________
There are 10 kinds of people.Those that understand binary and those that don't.

PreparationCrust * Coat bottom and sides of pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly. Pack onto bottom of pan in an even layer (using the bottom of a flat measuring cup works well). Chill until firm, at least 1 hour or up to 1 day.

Filling * Place gelatin and 3 tablespoon cold water in a heatproof bowl. Let stand until softened, 5-10 minutes. * Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth. * Pour water to a depth of 1/2-inch into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet. * With processor running, drizzle gelatin into cream cheese mixture; mix until well blended. Pour into prepared crust. Tap pan firmly on the counter to break up any big air bubbles. Smooth top. Cover tightly with plastic wrap and chill for at least 6 hours before serving.

DO AHEAD Cheesecake can be made 2 days ahead. Keep chilled.

_________________________."...or am I a butterfly dreaming she's a woman?"

Xplain's use of MacNews, AppleCentral and AppleExpo are not affiliated with Apple, Inc. MacTech is a registered trademark of Xplain Corporation. AppleCentral, MacNews, Xplain, "The journal of Apple technology", Apple Expo, Explain It, MacDev, MacDev-1, THINK Reference, NetProfessional, MacTech Central, MacTech Domains, MacForge, and the MacTutorMan are trademarks or service marks of Xplain Corp. Sprocket is a registered trademark of eSprocket Corp. Other trademarks and copyrights appearing in this printing or software remain the property of their respective holders.

All contents are Copyright 1984-2010 by Xplain Corporation. All rights reserved. Theme designed by Icreon.